Top Secret Restaurant Recipes 2 (3 page)

2 cups vanilla ice cream
2 ounces Kahlua coffee liqueur
Hershey’s chocolate syrup (in a
squirt bottle)
canned whipped cream

1. Measure 2 cups of ice cream into your blender. Add the Kahlua and blend until smooth.

2. Prepare a 16-ounce wine glass by swirling chocolate syrup around the inside of the glass. Hold the wine glass by the stem with one hand and twirl the wine glass as you squeeze the chocolate. Slowly move the chocolate up toward the rim of the glass so that the chocolate makes a continuous spiral around the inside of the glass.

3. Pour the drink from the blender into the glass, Add a pile of whipped cream to the top of the drink and drizzle additional chocolate syrup over the whipped cream. Add a straw and serve.

2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
1 ounce Sauza Hornitos tequila
1 ounce DeKuyper Sour Apple
Pucker schnapps
2 ounces sweet-and-sour mix
2 ounces cold apple juice

GARNISH

olive
lime wedge

1. Mix sugar and cinnamon together in a small bowl, then pour the mixture onto a saucer or small plate. Moisten a napkin or clean towel with water. Run the wet napkin around the rim of the martini glass. Invert the glass and dip the moistened rim into the cinnamon/sugar. Set the glass aside for now.

2. Drop a handful of ice into a cocktail shaker.

3. Add the tequila, schnapps, sweet-and-sour, and apple juice. Shake vigorously

4. Strain drink into the prepared martini glass, spear an olive and small lime wedge on a toothpick and drop it in the drink, and serve it up along with the shaker if there’s any left over.

1¼ ounces 1800 Silver tequila
¼ ounce 1800 Reposado tequila
½ ounce simple syrup (see
Tidbits)
½ ounce lime juice
1½ ounces sweet-and-sour mix
4 ounces orange juice
½
ounce grenadine

GARNISH

maraschino cherry

1. Fill a 10-ounce martini glass with ice and add cold water to chill the glass.

2. Drop a handful of ice into a shaker Add tequilas, simple syrup, lime juice, sweet-and-sour and orange juice. Shake well.

3. Dump ice water out of the glass and strain the drink into it.

4. Drop a maraschino cherry into the drink and serve it up with the grenadine on the side in a shot glass.

CREAMY HORSERADISH DIPPING SAUCE

½ cup mayonnaise
1 tablespoon prepared
horseradish
2 teaspoons white vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
¼ teaspoon medium grind black
pepper
⅛ teaspoon dried oregano
⅛ teaspoon cayenne pepper
dash garlic powder
dash onion powder

 

6 to 10 cups vegetable shortening
(as required by fryer)
1 large white onion

BATTER

½ cup all-purpose flour
½ cup Progresso plain
breadcrumbs
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups milk

1. Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk. Mix until creamy then cover and chill the sauce.

2. Heat the shortening to 350 degrees in a deep fryer.

3. Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion. Separate the onion pieces.

4. Create batter by combining all dry ingredients in a medium bowl. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. It should thicken. Whisk batter again.

5. When the oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil. Fry 8 to 12 peels at a time for I to 2 minutes or until light brown. Drain on a rack or paper towels. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm. When they’re all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side.